Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1887-01-24
A BAKING POWDER MATTER.
MORE Of THT ALBANY NEWS
PAPER INyESrEfsATTON.

rha Fncfs-;'lain Talk from Prof Tucker
His npIRioff AHIuouia and Bread Ris'
ers Generally.
The Albany. y Y. journal some time
since published an interesting report
upon the subject of baking powders, in
which it gave the results of some tests
OF m elaborate character made for the
purpose of determining the question at
which is the best and wholesOmeSt OF
these articles. The analyses and tests
required were undertaken by Professors
". G. Tucker, of the Albany Medical
| College. and W. P. Mason, Of the Rens-
! Selaer Polytechnic Institute. Of Troy.
! chemists OF the highest standing and
/ reputation. well known for their extend
ed and valuable services as public anal
vsts. EMes>rS. Tucker and Mason, the
Journal stated, had been directed to pro-
cure from dealers in Albany and Troy
/ packages of baking powder, to analvZe
and critically examine them. and to make
/ their reports of facts found entirely with
/ out bias or favor.
| The report proved matter OF interest
! and Importance and was widely copied
| and commented upon. From the facts
! presented hOuSekeeperS had no difficulty
| in determining for themselves the best
and most wholesome baking powder to
use The journal. its facts having been
!
manufacturer, returns to the subject
and publishes the following interesting
interview with Prof. Tucker. The facts
before stated are reaffirmed and empha-
sized in the most breezy manner:
4 journal reporter recently visited
Prot Tucker for the purpose OF gaining
further information in reference to the
baking powder question. He was found
in the extensive laboratory Of the Medi-
f.1I M
turediy submitted to an inquisitorial in
terview, the substance of which, here
given, will be found of interest.
doctor" said the reporter, ''it APP
pears that one Of our local baking pow
der manufacturers attempts to diScredit
the report some time ago published in
the Journal with reference to baking
powders, for which the analytical eXami
nations We're made by yourself and Prof.
Mason. Were your analysis and opinion
printed correctly"
''They We're" replied Prof. Tucker,
''literally."
is there any part of the report, or of
your views expressed therein, that you
would mOdify?"
Not Il word. My examination was
most carefully and accurately made the
deductions l drew from the tests were
the inevitable ones. and the opinions l
expressed We're unquestionabiy correct"
You say, Doctor, that the Royal bak-
ing powder is superior to any other bak-
ing powder which you have eXamlned?"
'''That is my report.
Have you examined many other bak-
ing powders?'
quite number"
''Wherein. Doctor, consists this supe-
riOrity which you find in the Royal over |
other brand>?"
'.As stated in my report, in the great |
purity Of It's ingredients, in the unques- |
toned prOpriety and WhOleSOmenesS of |
those ingredients, in the exact proper !
lions OF the same, and the chemical ac-
curacy and skill with which they have /
been combined. As l said before, 1t is, /
I believe, Il baking powder, unequalcd for |
purity, strength and WholesOmeneSs.'
Doctor, the Journal lady readers /
would like you to inform them what are |
the peculiar virtues OF good baking |
powder over other and more Old-faSh-
Toned methods of raising bread, biscuit |
and cake"
THAT would require q long answer
something in the nature OF Il lecture.
Briefly, however, the advantage of such |
a baking powder over yeast consists in |
the quicker work it accOmpishes, in the |
preservation of some of the best elements |
OF the flour which are destroyed in the
production of the carbonic acid gas by
the use of yeast, and in the absolute GER
tainty of sweet, light and digeStible food /
Over other methods for quick raising.
the merits of pure baking powder are
great. Il is always ready for use, the
acid and alkali are combined in exact
proportions 10 produce definite results,
or to render the largest amount Of leav-
ening gas and leave nothing more than IA
neutral residum, which is not the result
where cream of tartar and soda are bought
separately ana mixed in the kitchen, for it
will always occur where this is done that
one or the other OF these substances will |
predominant, making the food yellow
heavy. bitter and uuwhOleSOme Besides
the cream of tartar which can he pro
cured by the housekeeper is mostly adul-
telated. adding to the uncertainty of the
results or the EMBELLISHMENTS of the
food. All these difficulties are avoided |
in the use Of u pure, propery-made bak-
ing powder"
will baking powders keep: How long
will they mold their stren@th?''
If properly made, until used. a per-
feet baking powder must combine super
lutive strength with power to retain it
indefinitely. Baking powders generally
are robbed OF the necessary preserving
agent in order to give present strength,
or else have their efficiency largely de-
ties Of -four to prevent premature decom-
position. The method by which both
these qualities are retained in the high
est degree produces the perfect article
and this l believe is fully accomplished
in the Royal baking powder. / have seen
an analysis of a baking powder which
showed q per cent. of Rochelle salts.
The baking powder was not fresh. and
because OF the improper manner in
which it had been made the inoreJi-
ents had combined, forming the pur@a-
tive salt. l give this as an illustration
OF those baking powders whose keeping
qualities are sacrificed to present
strength. How to get both strength
and keeping quality is the secret of bak-
lug powder success.
Doctor, what about ammonia in bak-
ing powder?''
''Sesqui-carbonate oc ammonia is some
times used in the higher class of baking
powders.
is it Injurious or obiecti0n4ble?'
'NOn>enSei Quite The contrary 1t |
has been used for generations in the
finest food. It is a very volatile agent.
Heat entirely evolves it into gas, leav-
ing no residum. Were it used in sufficient
quantity to do the entire work of aera-
ton, | am inclined to believe it would be
the acme of leavening agents. Some of
the highest authorities, as HasSau rec
ommend its exclusive use for this pur-
pose in preference to yeast or other kinds
of leaven. 1t is universally admitted to
be Il wholesome and valuable agent. and
no chemist Of reputation will class it
otherwise. [ have become indignant
when [ have read the silly charges that
have frequently been made through igno-
rance or otherwise against it,"
Then those manufacturers who adj
vertise that their powder does not con
tain it,
Confess that their powder lacks
most useful, wholesome ami excellent
ingredient"
''But they say its origin is filthy?''
''Its origin and method Of preparation
are no more filthy than are the origin and
preparation of bread. All this talk about
in baking powder and its filthy
origin is the vereist rubbish. A man
disgraces himself when he lends himself
to any such statements. It is particu-
larry unfair for baking powder manufac-
Ss,- trfsEsF fsEa IA